The culinary arts associate degree program provides the skills necessary to enter food service occupations at advanced levels. The technical portion of the curriculum prepares students in quality food preparation, advanced food preparation, cost control, portion control, quantity baking, quantity pastry, advanced pastry, meat cutting, garde manger, dining room operation and classical cooking techniques. Food purchasing and storage functions, menu formulation, terminology, and decorative culinary skills are also covered.
This program contains some courses restricted to students officially admitted to this program. Additionally, CUL 102 Culinary Sanitation or proof of current ServSafe certification as well as CUL 103 Introduction to Professional Cooking Skills and Techniques are pre-program requirements. The
college requirements portion of the curriculum is vital to students’ development.
Students who satisfactorily complete all college and program requirements qualify for an associate in applied science degree.
Schoolcraft program code # AAS.00087
Download the Curriculum Guide (PDF)
These courses are pre-program requirements and not included in program totals.
Total Credits: 6
First Year - Fall Semester
Total Credits: 12
First Year - Winter Semester
Total Credits: 12-13
First Year - Spring/Summer Session
Total Credits: 13-14
Second Year - Fall Semester
Total Credits: 12
Second Year - Winter Semester
Total Credits: 14-15
Select two courses from the classes listed below to fulfill the elective requirement:
Program Total: 63-66 Credits
* If student provides documentation of current ServSafe certification, CUL 102 is not required. This course is also open to any Schoolcraft student.
** Signifies culinary course is open to any Schoolcraft student.
*** If BUS 217 or BUS 226 is selected, student must first complete the prerequisite course of BUS 101.
The culinary arts program is certified by the American Culinary Federation Education Foundation (ACFEF). Accreditation assures that a program is meeting standards and competencies set for faculty, curriculum and student services.
For more information on accreditation please contact:
American Culinary Federation
Wendy Laino, Accreditation Manager
180 Center Place Way
St. Augustine, FL 32095
Not all courses are offered each semester. Students should work with an academic advisor or counselor to develop a schedule that will work for them. Students planning to transfer should check the transfer institution’s requirements/guides or discuss their options with an academic advisor or counselor. Number of credits may vary depending on the course selection.